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Liver & Onions
Home or Hunting Camp Recipes

1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
   1 lb. Elk liver, cut into 1/2 inch slices
   4 slices bacon, cut into 1-inch pieces
   2 medium onions, sliced

                  4 servings


In shallow dish or on sheet of wax paper, combine flour, salt and pepper.  Dredge liver slices in flour mixture to coat.  Set aside.

In 10-inch cast-iron skillet, cook bacon over medium heat for 4 to 5 minutes, or until bacon is crisp, turning occasionally.  Remove bacon from skillet and drain on paper towels.

Add liver and onions to bacon drippings in skillet.  Cook for 6 to 8 minutes, or until meat is well done, stirring occasionally.  Top liver and onions with bacon pieces.

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